How To Make Vanilla Fudge | Easy Vanilla Fudge Recipe (2024)

FAQs

What is vanilla fudge made of? ›

Mix confectioners sugar, butter, milk, vanilla, and salt in a 3-quart saucepan over low heat until mixture is hot and creamy. Pour into the prepared pan; refrigerate until fudge has set, about 2 hours. Cut into squares and store in an airtight container in the refrigerator.

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.

Following the release of their final album, Rock & Roll, Vanilla Fudge played a few U.S. farewell dates and disbanded in early 1970, although they have reunited and toured together since.

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

Making fudge can be a challenging endeavor, requiring precision and attention to detail to achieve the perfect texture and consistency. The process of making fudge involves a delicate balance of cooking, cooling, and beating, and the smallest mistake can result in fudge that is too soft or too hard.

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

How long to boil fudge to soft ball stage? ›

If you have difficulty cutting or if the fudge crumbles with the cuts, try warming the metal knife (or wheel or whatever) in hot water between cuts. Wipe the hot knife dry before cutting. Whatever you use, always wipe the cutting implement clean between cuts.

Traditional vanilla fudge is a mix of sugar, sweetened condensed milk, butter and vanilla (for obvious reasons, our traditional family recipe is a closely guarded secret).

Too cooked

At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.)

Typically, homemade fudge lasts about 1 to 2 weeks at room temperature, 2 to 3 weeks in the fridge, and up to 3 months in the freezer when stored in an airtight container.

Vanilla Fudge is an American rock band known predominantly for their slow extended heavy rock arrangements of contemporary hit songs, such as their hit cover of the Supremes' "You Keep Me Hangin' On".

Fudge doesn't contain very much besides chocolate, sweetened condensed milk and if you want some inclusions like nuts, marshmallows, cookies, cacao nibs, peanut butter, dried fruit and so on. Whereas brownies contain cacao powder (no chocolate!), flour, eggs, butter or oil, baking powder and nuts.

Common Questions About Making White Chocolate Fudge

All you have to do is combine a can of sweetened condensed milk, 3 cups white chocolate chips, and 2 tablespoons butter in a pan, cooking until everything has melted together.

What does vanilla extract do for fudge? Vanilla extract enhances the flavor of the chocolate. So while it is not a necessary ingredient or can be left out, it is not one I recommend skipping, as it adds to the overall flavor of the fudge.